Orange Poppyseed Cake with Chocolate Pomegranate Glaze
Ingredients
Cake
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3/4 cup orange juice
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1/4 cup poppy seeds
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3 eggs
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1 and 1/2 cups sugar
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3/4 cup oil
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1 teaspoon Gefen Vanilla
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1/2 teaspoon orange blossom water (optional)
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2 and 1/2 cups flour
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2 teaspoons baking powder
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1/2 teaspoon kosher salt
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1/2 cup brown sugar
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2 teaspoons Gefen Cinnamon
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1/2 cup chopped nuts
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1/2 cup Glicks Chocolate Chips
Icing (optional)
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1 cup icing sugar
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2 tablespoons Heaven & Earth Pomegranate Juice
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2 tablespoons Gefen Cocoa
Garnish
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pomegranate seeds
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orange zest
Directions
Prepare the Cake
Preheat oven to 350 degrees Fahrenheit.
Mix orange juice and poppyseeds in a small bowl. Set aside.
In a standing mixer, combine eggs, sugar, oil, vanilla, and orange blossom water until well incorporated.
In a separate bowl, mix flour, baking powder, and salt. Add dry ingredients to wet ingredients and mix until just combined.
Add orange juice and poppy seeds to mixture.
In a separate bowl (you can use the bowl from the dry ingredients), mix
together brown sugar, cinnamon, nuts, and chocolate chips.
Pour cake batter into a greased and floured Bundt pan. Fold in nut mixture.
Bake for 50-60 minutes.
Allow to cool completely prior to removing from Bundt pan.
Mix together icing ingredients and drizzle over cake. Garnish with pomegranate seeds and orange zest.
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